Go Back
+ servings

The Best Vegan Mashed Potatoes

If you're looking for the Best Vegan Mashed Potatoes, you don't want to miss these. Light, fluffy, smooth, and ready in less than 30 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450kcal


  • 3 lbs. potatoes
  • ½ cup oat milk
  • 2 tbsp. plant butter
  • cup vegan mayo
  • 3 tbsp. nutritional yeast
  • ½ tbsp. garlic powder
  • salt to taste


  • Peel and cut the potatoes into large cubes and put into a medium saucepan. Add cold water until the potatoes are covered by at least an inch. Cook for about 15 to 20 minutes, or until you can easily poke through the potatoes with a knife.
  • Drain the water from the potatoes. To the steaming hot potatoes add oat milk, plant butter, mayo, nutritional yeast, garlic powder, and season with salt to taste.
  • Mash the potatoes with a potato masher until smooth and fluffy.



     Pro tips for making vegan mashed potatoes

  • Clean 'em well. If you are going to leave on the peels, make certain that you clean the potatoes really, really well. No one wants a hint of dirt to pop up in this delicious and simple dish.
  • Infuse with aromatics. Adding the garlic powder, adds in an extra flavor and aroma, so don't skip it. Use fresh chives to garnish the potatoes.
  • Use potato masher. Definitely don’t throw the potatoes in the food processor or blender to mash them. Instead, reach for a ricer or a food mill, which won’t overwork the potatoes and will result in a fluffy mash. Or if you like a few lumps for texture, use a regular potato masher, like I did.


Serving: 4servings | Calories: 450kcal | Carbohydrates: 70g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 150mg | Potassium: 1701mg | Fiber: 11g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 67mg | Calcium: 94mg | Iron: 4mg